Saturday, 30 April 2016

Chicken and Bacon Baked Omelette

I often end up with a glut of eggs and find that omelettes are the perfect way to use them up. Eggs are a great source of protein and also contain Iron which I am low on since having Barney. The boys aren't overly keen on eating eggs in other ways so I try to sneak an omelette or two in each week for some extra protein.

I saw this Baked Denver Omelette over on The English Kitchen and it inspired me to make my own using up leftovers from the fridge. Whilst it takes longer than cooking on the hob, it is really delicious and worth making. I didn't measure out the fillings for the omelette,  just used up what I had in the fridge and the following made enough for me and both boys who have good appetites on them. You can pick and choose what to add or how much cheese to use(we like ours cheesy!)

5 eggs
75ml milk
Bacon lardons
Cooked Chicken breast,
Pepper, diced
Onion, diced
Cheddar Cheese, grated

Preheat the oven to 180°, grease your dish or tin(I used a cooking spray) to stop the omelette from sticking. Crack the eggs into a bowl and add the milk, whisk together, put to one side.
Fry off the lardons, pepper and onion until cooked, add to the bottom your dish along with the cooked chicken breast and sprinkle the grated cheese over the top. Pour the egg and milk mixture over the top.
Bake for 25 minutes until golden on top. Slice and serve.

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